Niolo Cheese vs Pasta Filata Cheese
Niolo Cheese is a soft goat or sheep-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Niolo Cheese?
Niolo is a Corsican sheep's or goat's milk cheese made only in the Niolo region, the high valley of the Golo. It is a flat square tomme with a washed ivory rind and a sticky paste that runs from mild to sharp or strong after 3 to 4 months in a damp cellar.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Niolo Cheese and Pasta Filata Cheese?
- Milk type: Niolo Cheese (goat's or sheep's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Niolo Cheese (soft), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Niolo Cheese (3 to 4 months), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Niolo Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Casamaccioli, Corsica | Italy |
| Milk Type | Goat's or sheep's milk | Cow, water buffalo |
| Texture | Soft | Soft, elastic and stringy, fibrous |
| Rind | Washed | — |
| Aging | 3 to 4 months | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Mild, sharp or strong depending on aging | — |
Taste Comparison: Does Niolo Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Niolo Cheese at 3 to 4 months develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Niolo Cheese for Pasta Filata Cheese?
Niolo Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Niolo Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Niolo Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Niolo Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Niolo Cheese is made from goat or sheep milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Niolo Cheese is typically aged 3 to 4 months, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Niolo Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Niolo Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Niolo Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Niolo Cheese made of?
Niolo Cheese is made from goat or sheep milk. It's typically aged 3 to 4 months. It originates in France.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Niolo Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Niolo Cheese is soft, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.